Is there a more iconic comfort food than pot roast? Absolutely not. Which is why I’ve made it even better on the grill. Not only do I infuse the meat with some sultry smoke flavor, but I also get a nice char on the roasts and infuse the veggies and the broth with flavors that just can’t happen in the oven.
This recipe is ideal for feeding a crowd, and I can even make it into finger food, say for a certain big football game played in early February where the commercials often outshine what happens on the field.
So buckle up, I’m taking the pot roast to a whole new level. Oh, and the best part about this recipe? It might actually be the vegetables and potatoes. They really pick up the flavor of the smoke, as does the broth. It’s like no other pot roast you’ve ever had. Be warned, this recipe may very well ruin all other pot roasts for you. Sorry, but this is what I do!
We’re using dad’s Char-Broil® 940x charcoal grill with lump charcoal.
As you can see, we’re doing the flank method of indirect grilling. We have piles of hot charcoal on either side of the grill. The pot roast will go in the middle. Add a couple chunks of smoke wood (one cherry and one apple in this case).
Time to assemble the pot roast. Grab a roasting pan and a roast rack. Place the carrots, onion and celery in the pan along with one of the 32- ounce containers of beef broth and a cup of water. Save the potatoes and garlic for later. Then place the roasting rack on top and put the chuck roasts on the rack like so:
This allows the meat to pick up the smoke flavor and the drippings fall into the broth. That, my friends, is the express lane to Flavortown which is a lot like Funky Town, but with less disco and more taste. Place the roasting rack in the middle and close the lid.
The target temperature inside the grill is 325-350 degrees.
Forty-five minutes later, add the potatoes, garlic and the rest of the beef stock and the second cup of water:
You might need to remove the roasting rack and the soon-to-be-grilled pot roasts from the pan to mix everything around so be very careful and use some heavy duty gloves. Also, flip over the roasts so they don’t get too done on the outside edges.
Another 45 minutes and you can see the roasts are browning around the edges:
Time to sear. Slide the roasting pan to one side and place the pot roasts right over hot coals:
Be careful here. With the sugars in the Italian dressing as part of the marinade the pot roasts will blacken quickly. So keep an eye on them.
Next up, place the grilled pot roast into the pan with all the broth and veggies, discarding the roasting rack and pouring in the porter beer and slide the pan back to the middle of the grill:
After another 45 minutes, we have grilled pot roast:
The time on the grill varies depending on the heat of the fire and the size of the roasts. This is not a steak that is grilled for 12 minutes to get to medium rare. These chuck roasts need to be treated like a brisket. I took them up to 180 degrees. Here’s what one of the grilled pot roasts looks like inside and sliced:
How does that look? That smoke ring is incredible and meat is still juicy! Now if this is for a Super Bowl party, it can be served two ways. Slice it thinly across the grain like a brisket, throw it on some sourdough bread with a little Swiss cheese, maybe some mayo and these are some dynamite sandwiches:
Now that the finger food is covered, how about that comfort food? Chunk of the rest of the grilled pot roast and mix it in with the vegetables and the broth, ladle it into bowls and serve with some crusty bread:
- Marinade Ingredients
- 2 beef roasts approximately 2.5 lbs each
- 16 oz. bottle of Italian dressing (I selected the zesty variety)
- 1 cup dry red wine
- Fresh cracked pepper
- Kosher salt
- Grilled Chuck Roast Stew Ingredients
- 2 previously marinated beef chuck roasts approximately 2.5 lbs each
- 5 lbs potatoes (fingerling and ‘b’ size reds were used here)
- 2 lbs carrots (I selected rainbow variety for added color but regular carrots will work)
- 4 celery stalks
- 1 large sweet onion
- 2 garlic cloves (minced)
- Coarse ground pepper
- Kosher salt
- 64 oz beef broth, divided
- 2-4 cups water
- Combine the marinade ingredients in a container or resealable plastic bag and put in the fridge for 4-48 hours
- Remove the roasts from the marinade and start chopping vegetables
- Chop all the veggies and put them in a roasting pan, reserving the potatoes and garlic and later
- Pour in one of the containers of beef broth and a cup of water until the veggies are mostly submerged so the veggies are still poking up over the level of the liquid
- Add the salt and pepper
- Prepare the grill for two zone grilling with with coals on one side and nothing on the other
- Target temperature inside the grill is 275-300
- Put smoke wood on the coals and place the roasting pan on the side with no heat
- Place a roasting rack in the pan and place the beef chuck roasts on the rack
- After an hour, add the potatoes and garlic
- Smoke for about 2 hours, depending on the size of the roasts and the heat of the grill, making sure to add liquid as needed to keep the level consistent
- Sear the chuck roasts on each side and submerge in the broth and veggies
- After 30-60 minutes, depending on the size of the roasts, remove the grilled chuck roast stew from the grill
- Slice one of the roasts for sandwiches
- The other chuck roast, chunk up and mix into the pan for stew